Artichoke
Cynara cardunculus var. scolymus · artichaut · artichoke
Artichoke: what every chef needs to know
Day in, day out, The artichoke delivers: the immature flowerhead of a thistle-like plant from the Compositae family. The edible parts consist of the fleshy leaf bases (bracts), the artichoke bottom and the heart. The flavour is nutty, lightly earthy with a mildly bitter undertone because of the polyphenol cynarin. Cynarin affects the perception of sweetness and wine: immediately after eating artichoke, water temporarily tastes sweet. This makes wine pairing difficult. In commercial kitchens, artichoke bottoms are used as garnish, served stuffed or incorporated into risotto and pasta. Baby artichokes are entirely edible including the heart. Fresh artichokes brown quickly through oxidation. Store cut artichoke immediately in acidulated water (lemon juice or vinegar). Artichokes are rich in fibre, folate and flavonoids.
Artichoke: nutritional values per 100g
Based on unprocessed product. Source: USDA FoodData Central — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central.
Artichoke: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Add lemon, bay leaf and salt to the cooking water; the artichoke is done when a leaf pulls away easily.
Retains more flavour and nutrients than boiling; serve with melted butter or aioli.
half, remove the choke and marinate in olive oil with garlic for a smoky, caramelised profile.
Cleaned heart in lemon stock sous vide: even cooking without colour loss, ideal for fine dining.
Artichoke: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Artichoke: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Artichokes are available in Northern Europe from May to September. In Mediterranean regions there are two seasons: spring (March–June) and autumn (September–November). Baby artichokes are available earlier in the season and are fully edible including
Artichoke: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Frequently asked questions about Artichoke
How do I clean an artichoke bottom for fine dining?
Remove the tough outer bracts, cut the stem to 2cm and top the head horizontally. Use a sharp knife to trim around the base removing all the bracts. Remove the choke with a Parisian spoon. Immediately submerge in acidulated stock (1 litre water, juice of 2 lemons, pinch of salt). For large volumes: sous-vide at 85°C (185°F) in lemon stock gives the most consistent result.
Why does wine taste different after eating artichoke?
Cynarin in artichoke temporarily blocks the sweet receptors on the tongue. When cynarin is washed away by a drink, the receptors are freed and even water tastes sweet. This makes wine pairing at artichoke dishes difficult: dry wines may taste sweeter. Choose high-acid wines such as Sauvignon Blanc or Vermentino.
How do I efficiently prepare artichokes for large groups?
Cook artichokes fully and blast-chill immediately. Store covered in the refrigerator for a maximum of 48 hours. Reheat to order in a combi-steamer (100°C/212°F, 5 min) or in butter with herbs in a frying pan. Baby artichokes are more efficient: fully edible, less prep work, shorter cooking time.
At what temperature should you store Artichoke?
Store Artichoke at 0°C to +4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Artichoke professionally?
The primary professional technique for Artichoke is Boiling (heel) at 100°C for 30–45 min. Always verify core temperature with a calibrated probe thermometer.
Does Artichoke contain allergens?
Artichoke is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
